Bill Granger´s Fresh Cherry Tart #SundaySupper

12.02.2012

I like the trend of the last
decade (or more) where tv food shows emphasize laid back cooking. No aprons, a
bit of a mess, not even the need for professional training. It´s about
lifestyle and charisma.

Today we´re bringing our
favorite celebrity chefs to the table for Sunday Supper. The lovely Tammi, from Mommas Meals dared us to inspire ourselves in a famous face in the food world and go into the kitchen.

I have to say, if you´re somewhat interested in the subject you´ve come to the right place foodie!

We have a few good food
shows here, but for today I choose a recipe by Bill Granger, a perpetually
grinning Aussie that makes food seem so fresh and effortless. He and Nigella
always make me believe I want to be eating exactly what they´re cooking. The
power of television.

Funny how I
don´t own any of his books, don´t know how that happened given the piles of books lying around in my house. So many it´s almost shameful.
And also, and this is something that happens a lot in my world, I have many,
many of his recipes copied in folders yet this is the first time I make one.

I also have a
mysterious fascination with Australia. The mystery part is because I´ve never
been there but it´s first on my next-trip-to-an-unknown-place list. Soon, very
soon.

This recipe
caught my eye because of the crust and the fact that I earnestly await cherry season. And now that they´re finally here, I like to take advantage and
bake a few things. Though nothing will ever beat eating them by themselves,
very cold.

This crust
defies everything they ever taught you in pastry school, or you ever read about
crusts. It starts with melted butter and it doesn´t need to chill before baking. How´s that
for simplicity? And believe me, it is a fantastic crispy crust. It works, it
just does.

If you use a 24
cm/ 10 inch
tart pan, this recipe is exact. I don´t recall many pie recipes where I measure
the ingredients and they fit exactly in the pan. No leftovers at all.

And think
peaches, plums, or berries, they all work here. Choose fresh fruits that have a little acidity in them
to counterbalance the butter and cream.

Preheat the oven to 350ºF/180°C. Have ready a 24cm/10-inch round loose-bottomed
tart pan.

For the crust: Stir together the butter and sugar in a large mixing bowl.
Add the flour and salt and stir to make a soft dough.Transfer the dough to the pan
and press evenly into the base and sides with your floured fingertips. The
dough seems like it´s not enough but it is.

Bake for 15-18 minutes, until beginning
to brown. Remove from the oven and sprinkle the almond meal over the base.

For the filling: Whisk together the cream, eggs, vanilla and sugar. Add the
flour and whisk until well mixed. Arrange the cherries over the pastry base and
slowly pour the cream filling evenly over the cherries.

Return the tart to the oven and bake 40-50 minutes until the filling is firm.
Leave to cool on a wire rack and serve with cream or ice cream.

52 comments:

Wow Paula!! This looks amazing, and I love how you melt the butter and everything, I totally get what you mean, while I watch a cooking show I ALWAYS want to have what they're cooking, that's why I tend not to watch too many of them cos i just get hungry and then realize I don't have the ingredients hahaha

Oh Paula this is simply beautiful. There are no words. This has definitely made my to-try list, especially seeing as I've never made anything of Bill Grangers.I'm like you - I enjoy the more realistic approach to cooking - a dropped egg here or there, flour everywhere - yep that's how I cook. :)Have a fantastic Sunday friend!

we would welcome you here in australia! especailly if you came bearing goodies like this :-)that's so interesting about the melted butter in the pastry - i can't wait to try that. cherries and all the summer fruits you mention haven't yet started here, buther in tasmania we grow the best - so this recipe will definitely get a go. thanks paula!

Your cherry tart look fabulous and this recipe seems perfect for the current Australian cherry season!

Nice to know you via blogging and always nice to know bloggers from the side of the world. It is always depressing for me to be in opposite seasons being the minority from down-under. Glad that I found your blog! Following you via Twitter and blogger.

The cherry tart looks absolutely delicious. I rarely have the chance to make treats with cherries since we love eating them fresh. However, recently I had a chance to make something with cherries for my mom, and have yet to be posted. I love your blog, and thanks so much for coming over Paula! cheers, Jo

That is a brilliant idea and I believe will be even better than this tart! I am planning on playing around with this crust since it´s so incredibly easy and fast. A cocoa version is at the top of my list.

Oh what scrumptious photos! We are headed straight into winter and fresh cherries are a distant memory. But I do have some hidden away in my freezer I have been saving for a special occasion. Your lovely tart would make for a stunning holiday dessert! A splendid recipe!

Oh my word! This custard tart is simply beautiful!!!! And I love what you said "makes me believe I want to be eating exactly what they´re cooking. The power of television. " so true!!!! And I love Nigella too. . I can't believe no one was inspired by her this week! Anyway, I love that she ends each of her shows by going back to the fridge late at night or coming back from somewhere but always going to the fridge to get some food before going up to bed. . seems very realistic to me!!! LOVE her! :)

Paula - this looks wonderful, and kind of like a clafouti tart! The crust really is different and I am dying to try it. But it won't be with cherries for a LONG time. But, as always, you are giving me a list of things to make when the season returns north of the equator. ~ David

Thanks David, I have such a hard time with pics sometimes, feel like I´m not fussy enough to get perfect photos. But then if the food comes through I´m happy with them. For me it´s about others being able to see the real dish.

Paula, I adore everything you make and this is no different. What a gorgeous tart! I love the bursts of deep dark red from those luscious cherries. And be still my beating heart - did you say dough made with MELTED butter that doesn't need to be chilled? Traditional pastry dough is my baking arch-nemesis. I need to try this dough ASAP!